This stew was inspired by one such email, from either DailyRecipe or Better Homes & Gardens I think. The photo in my inbox looked good enough for me to click on the link and investigate further. I pulled the seasoning combo (cumin, cinnamon, chili powder) but turned to the Strategic Winter Squash Reserve in a cold corner of my breakfast nook for the bulk of the stew. I'm also trying to use less meat overall--meat as a condiment not as the Main Event--so I added a can of chick peas to stretch the protein even further. That worked well, and I've used that technique in other dishes.

The seasoning combo (cinnamon, chili powder, and cumin) is billed as Moroccan. I've eaten tasty food prepared by a Moroccan friend, but I cannot say I've really studied Moroccan food, so in good conscience I cannot call this a Moroccan stew. Instead, I'll call it Faux-roccan. Sorry about the cute name. Regardless of the name, however, I found it a tasty change of pace from my standard winter stew. Try it!

At this point I'd like to tell you to coat the chicken with flour and seasonings, cook it, set it aside, and move on the the vegetables.

But that's not what I did. I just tossed the squash, chicken, chick peas and veggies in, stirred them around to let them get coated with the hot oil, sautéed for about 3 minutes, added the spices, let that go for a couple more minutes, then added the rest of the ingredients--except the pepper. I simmered this mix in the skillet over medium-low heat for 30 minutes, stirring occasionally, until the squash was softened, the chicken was cooked, and a thick sauce had formed. I thought it could use a bit more oomph, so I added some ground pepper.

Then the end fell off my pepper grinder, dumping way too many whole peppercorns into the stew, and I scooped out as many as I could find. It wasn't too peppery but could use more salt, so use my amounts as a starting point and taste and adjust for yourself. Serve over rice or couscous.

Kate,I need to investigate this Google Reader thing. I get up early, because my spouse gets up early and he's fun to hang with, and tea is my hot morning beverage of choice while reading food blogs.Then I get hungry.Thanks!

Alyssa,My friend Debbie (of Salmon in the Company of Good Oranges fame) asked me to put an RSS thingie on the blog. I did. Still don't know what it does. More to investigate. Perhaps I should go away for a week and have someone fix me meals and I can just play on the computer . . .Thanks!

Marlene,I still have no idea why that pepper grinder unscrewed like that--been using it for close to 18 months with only the 1 incident. And I still love it as a pepper grinder--it sits by the stove. I usually have the problem of bumping my arm as I'm pulling it out of the spice jar and scattering spices all over the counter, which is messy but doesn't affect the food at all.Thanks!

I think about food a lot - it's slmost like a form of meditation for me. I subscribe to a few different blogs (including yours!). I'm with you, I enjoy getting those emails letting me know there's a new post. I love seeing the pictures and getting new ideas. This stew looks super tasty, and I really like the idea of serving it over rice - I never thought about that!

P.S., I have that same Penzey's cinnamon in my spice cupboard right now!!

Melissa,If thinking about food is meditation, I meditate a more than adequate amount.Did you get the latest catalog--there's a coupon for MORE CINNAMON! I swung by the store closest to me today and got some fennel seed (going to use it in an Italian Wedding soup I saw on Everyday Maven blog) and a free jar of cinnamon. Woot!Thanks!

Really loved this as did both my husband and my teen daughter. The flavors were excellent!Can you tell me please what is special about Penzey's cinnamon ? I just use plain McCormick brand, but if (as the case wtih my vanilla) there is a better source / better quality out there, please enlighten me!

Jill,I'm so glad you guys liked it! Thanks for letting me know.As for Penzey's, I like the variety of spices, the coupons that come when you subscribe to the catalog, the recipe ideas . . . it's just a nice company all around.What's your brand of vanilla?

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